A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

100ml red wine

400g can chopped tomato

1 tsp tomato purée

2 bay leaf

chopped coriander, to serve

Method

Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.

Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

Tip

Braising steak

For the best-quality beef at the
cheapest prices, opt for braising cuts.
Although different cuts are sold as
braising steak, some work better than
others. If you want to cook a whole
piece of meat, as in this recipe, use the
flank or skirt – also known as feather
blade. If you want diced meat for stew,
the best cut is shin.
In supermarkets, where labels don’t
state cuts, look for meat that isn’t too
lean and has a good proportion of fat
and muscle running through it.

Having read the comments about being undercooked and under flavoured, I doubled the paprika and wine. Also added a good splash of dark soy sauce (as per another similar recipe on another site) then 500ml pack of supermarket fresh beef stock and cooked for 4 hours. I removed the meat and onions using a slotted spoon and briskly boiled the liquid until well reduced to concentrate the flavour before returning to the meat to serve. Yummy!

This proved to be a meal that all the family enjoyed & would definitely have again, the braising steak was nice & tender after cooking it for the recommended 2 hours, buying quality meat definitely paid off

Not impressed. I took previous commentators' advice and doubled paprika and I added an extra bay leaf but still :-(Also ended up having to cook it for 3.5 hours (fortunately I'd allowed extra time for cooking as I have previously found Barney Desmazarey's recipes significantly underestimate cooking time....... )

I found this very bland about 1hr into the cooking so I added 3 beef stock cubes into a small amount of water so that it was very concentrated and would not make the dish too watery. I also added a spoon of sugar some balsamic vinegar and an extra spoon of paprika. Fab !

Although I made a few alterations, this is a decent recipe and one which I'll be using again, soon. Didn't have any vinegar so instead reduced down some of the red wine to start, worked out fine. Would probably add a bit more paprika next time. Good and filling but not outstanding.

I made this in advance for entertaining and the only change I made was to add 200ml of stock. I used a mixture of sweet smoked paprika and hot smoked paprika and have to admit that whilst it was very tasty, it just reminded me of goulash. Served it with mashed potato and greens.

Have cooked this a few times now. I put it in the oven and cook slowly for hours! Sometimes do Boulangere potatoes then dinner done and cooking and just need to do veg when I am ready to eat! Very tasty and popular in my house!

This dish was so simple to make and was simply delicious. Served it with mashed potatoe and sweetcorn with some bread to dip the gravy up. My husband gave this one 10 out of 10 and can't wait til I make it again.

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